Mushroom Sandwich with asparagus!!!!!

Paul Walker

Paul Walker

14th October 2011
Paul Walker

Mushroom Sandwich with asparagus!!!!!

A dish that I created about four years ago as first course for a Sunday Lunch menu!!!!!!


  • For the wild Mushrooms!!!!!
  • 250grms Mixed wild mushrooms
  • 200mls Double cream
  • 50mls Madeira
  • Juice of two lemons
  • 1tspn Finely chopped parsley
  • 3 Banana shallots, peeled and finely diced
  • 2 Cloves garlic, crushed
  • 25grms Butter
  • Salt and cracked black pepper
  • Mushroom Duxelle!!!!!!!
  • 200grms Button mushrooms, washed
  • Juice of 1 lemon
  • 2 Cloves garlic, crushed
  • 25grms Butter
  • 10mls olive oil
  • 2 Banana shallots, peeled and finely diced
  • Salt and cracked black pepper to taste
  • Finishing touches!!!!!
  • 8 Spears of Asparagus
  • 1tspn dried Shitake mushrooms (ground to a fine powder. Use an electric coffee grinder
  • for this if you have one)
  • 4 Slices Brioche (about 2cms thick)
  • 4 Very thin slices of Ciabatta


Heat the butter in a pan until it is foaming and then add the shallots and garlic. Cook over a medium heat for until the shallots are beginning to
soften but do not allow them to take on any colour. Add the mushrooms and cook until they are starting to soften and then de – glaze with the
Madeira and lemon juice. Reduce until only about a tablespoon of liquid remains and then add the cream and reduce by half. Season to taste
with the salt and cracked black pepper. Set aside until required.
For the Mushroom Duxelle, heat the oil and butter in a pan and add the shallots and garlic and cook until softened but not browned. Then add the button mushrooms and cook until tender. De – glaze with the lemon juice and reduce until no liquid remains. Pour the mushroom mixture into a
food processor and blend to a smooth purée. Return the purée to the pan and reserve until required
Trim the tough stalks from the bottom on the asparagus and using a potato peeler, slice along the length into thin ribbons.
Brush both sides of the Ciabatta with a little olive oil and place a baking sheet lined with parchment paper. Place it an oven that has been pre -
heated to 200c and bake for about five minutes until golden brown and crispy.
Toast the Brioche on both sides and reheat both of the mushroom mixtures. Stir the chopped parsley into the wild mushrooms.
Place a piece of toasted brioche onto each of four plates. Divide the wild mushroom between each plate and top with a quenelle of mushroom Duxelle. Garnish with some asparagus ribbons and finish each plate with a slice of the crispy Ciabatta. Sprinkle some of the Shitake mushroom powder over and around each plate and serve.

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